GARCIA SEAFOOD GRILLE&FISH MKT

Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak and shell eggs over raw scallops located at cook line area near stove. Operator reorganized during inspection. **Corrected On-Site**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone and glasses on top of the prep table at cook line area.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 90°f, operator discard the water solution.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 90°f, operator discard the water solution. **Corrected On-Site**

Basic

In-use wet wiping cloth/towel used under cutting board. Paper towel under cutting board located cook line area.

Basic - In-use wet wiping cloth/towel used under cutting board. Paper towel under cutting board located cook line area.

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler.

Basic

Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic